| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soups, Vegetarian | 2 | Servings |
INGREDIENTS
| 375 | ml | Vegetable stock |
| 175 | g | Potatoes |
| 1/2 | lg | Onion |
| 1 | Leeks | |
| 5 | ml | Olive oil |
| 25 | g | Basil leaves |
| 50 | g | Water cress |
| Ground black pepper |
INSTRUCTIONS
Clean the potato and cut into chunks Peel and chop the onion Rinse and slice the leeks chop the basil leaves 1 Cmbneth stock, potatoes and onions in a large saucepan. 2 Cook until the potatoes are tender (about 20 minutes) 3 Heat oil in a nonstckfrin pn and saute leeks for 10 minutes until almost tender. 4 Add the basil and watercressan cokfor a further 5 minutes. Ad lak eppersou i ablndr 7 Return to the pan and heat gently, then serve Per Serving 137 calories 5.1g protein 24.9g carbohydrates Carbohydrate breakdwon 6.9g sugars 2.7g fat (0.4g saturates) 0.2g sodium 6.4g dietary fibre
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